Lobster and Corn Chowder

Name: Lobster and Corn Chowder
Yield: Serves 4 to 6
Ingredients: 2 (1- to 1 1/2-pound), live lobsters; 3 tablespoons, vegetable oil; 1 , medium onion, chopped medium; 1 , carrot, peeled and chopped medium; 1 , celery rib, chopped medium; 2 , plum tomatoes, cored and cut into 1/2-inch pieces; 1/3 cup, dry white wine; 7 cups, water; 1 , bay leaf; 2 ounce (about 4 slices), bacon, chopped fine; 1 , medium onion, minced; 1 , celery rib, chopped fine; 1 teaspoon, minced fresh thyme leaves or 1/4 teaspoon dried; 1/4 cup, unbleached all-purpose flour; 1 , Yukon Gold potato (10 to 12 ounces), peeled and cut into 1/2-inch pieces; 2 ears, corn, husk and silk removed, kernels cut off the cobs, and cobs scraped clean of pulp; 3/4 cup, heavy cream; 2 tablespoons, minced fresh parsley leaves; 2 teaspoons, dry sherry; , Salt and ground black pepper

12 comments

This combination of succulent lobster and sweet summer corn is hard to resist but easy to ruin. We were after summer in a bowl.

SERVES4 to 6

WHY THIS RECIPE WORKS

For big lobster flavor in our Lobster and Corn Chowder, we made a lobster broth using the bodies. Sautéing them until they were bright red and lightly browned created better flavor, and adding mirepoix and white wine made for a potent broth...

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